Another summer tart success!

Last night’s feta, tomato and basil tart was great summer food. This time I went for (homemade) shortcrust pastry rather than my usual favourite, puff! After baking the shortcrust blind for 15 minutes with my baking beans, I ladled on some sliced onions, chopped garlic and baby courgettes that I had browned lightly in olive oil. Then I added some sliced baby plum tomatoes, crumbled feta and some finely grated Grana Padano and poured over a mixture of beaten eggs (3) and double cream (150mls). The whole lot went in the oven for about 20 minutes at which point I added a bit more crumbled feta and some torn mint and basil before baking for a further 5 minutes. Delicious and doesn’t need much with it – just a big green salad with perhaps an olive oil and balsamic (or lemon) dressing.

As for a wine accompaniment, we had some Chilean Maipo Valley Cabernet Sauvignon open but it wasn’t the best of matches as I had thought. Today, I’ve had cold leftovers with a white Rully 1er Cru 2007 (Burgundy Chardonnay) which was a much better partner.

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